SPRING WITH CASTER’S

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 Our head chef travels to Manchester’s New Smithfield market to get fresh produce such as our fish and vegetables. Our meat is locally sourced from glebe farm at Astbury and Brooke’s butchers of Sandbach. Moreover, our cheese selection comes curtesy of Godfrey Williams of Sandbach who also provides our specially roasted coffee beans  

STARTERS

Broccoli & stilton soup (v) 6

served with miniature loaf and balsamic butter


Smoked beef shin croquette 7

served with a blackberry gel, pea shoot and red amaranth garnish


Tempura soft boiled egg & market asparagus (v) (GF) 7

Served with a homemade lemon mayonnaise


Bruschetta (v) 6

Marinated tomatoes in garlic and basil on toasted bread


Homemade chicken liver pâté(GF) 8

Served with homemade chutney and toasted brioche


Bloody Mary scallops on the rocks (GF) 8

Fresh scallops from the market served in the shell

(chefs recommendation)


Deep fried calamari (GF) 7

Accompanied with aioli and lemon


Caramelised red onion & sage sausage rolls 6

served with dressed rocket and tomato salsa


Homemade bread, olives, oils & balsamic (v)  8


Mozzarella pizza bread (v) (GF) 6


Cheesy garlic focaccia (v) (GF) 6


Pea and shallot tortellini (v) 8

Served with confict shallots, petit pois and red amaranth


MAINS

Home smoked pork fillet  16

Served with spiced pearl barley and pickled baby beetroot


National Park 3 bone lamb rack (served pink) (GF) 20

Accompanied with a crispy potato cake, pea and mint gel, petit pois and a lamb reduction

(chefs recommendation)


Truffle chicken supreme  (GF) 15

Truffle mash potato, spring greens and chicken jus


Verde rigatoni pasta  (v) 17

Served with spring greens, pesto and toasted pinenuts


Traditional fish & chips (GF) 15

Catch of the day, crushed peas, tartar sauce and lemon


Wild Mushroom & tarragon risotto (v) (GF) 15


Steak, onion & mushroom pie (GF) 16

Served with triple cooked chips and spring vegetables


Spinach & Ricotta Tortelloni (v) 16 

Served on a bed of wilted spinach and whipped ricotta


Pan fried SeaBass (GF) 16

Duo of cauliflower, parmentier potato, tarragon oil


Traditional bangers & mash  14

Creamy mash potato, Cumberland sausage, savoy cabbage


Halloumi pasta with lemon, mint and mixed nuts (v) 15


Pea, mint & feta risotto (v)  13


Troffiette pasta with seared steak  15

Seared fillet steak strips mixed with a basil pesto 

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STEAKS

Enjoy our locally sourced steaks, all our steaks are sautéed in the pan then rested to indulge the full flavour then finished off on our grill for that amazing smoky BBQ taste.


6oz Sirloin | 170g 14

12oz Sirloin | 340g 25

Cut from the large back muscle attached to the spine, opposite the long thin fillet steak, it has a bigger, beefier flavour than fillet or rib-eye steak meaning it is more suitable for highly flavoured sauces.


8oz Rib-eye | 230g 17

10oz Rib-eye | 285g 23

Considered one the tastiest and most elegantly flavoured of steaks, rib-eye steaks are cut from the main muscle attached to the spine. The special appeal of rib-eye steaks is that they have a rich marbling of fat throughout them, which gives guaranteed flavour and succulence.


8oz Fillet | 230g 25

16oz Fillet | 460g (for 2) 46

The tenderloin is the most tender cut of beef and is also arguably the most desirable, the average heifer provides no more than 500grams of fillet. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender.


All steaks are served with homemade triple cooked chips, roasted tomato and mushroom.


Sauce 3

Béarnaise (GF) | Stilton | Peppercorn (GF) | Red wine jus (GF)


SIDES


Creamed mash potato 5


Truffle & parmesan chips 7


Mixed Spring vegetables 5


Rocket and parmesan 4


Battered onion rings 5


Triple cooked chips 5


Cauliflower cheese 5

Desserts

Brownie, cornflake ice cream (GF) 7


Sticky toffee pudding honeycomb ice cream (GF) 7


Godfrey of Sandbach cheese selection (GF) 8


Traditional English sherry trifle 5

Ice cream and sorbet selection (GF)2 scoops 4


3 scoops 5


Lemon and Raspberry  cheesecake (GF) 8

Served with raspberry sorbet


Prosecco and dark chocolate melting bomb  8

(chefs recommendation)


Dishes may contain allergens

If you have any dietary requirements, please speak to a member of staff.


GREAT FOOD – GREAT SERVICE – GREAT TIMES 

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